Tag: cheesy

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Not-Too-Spicy Chicken Enchiladas Suizas

I love a bit of spice, but it doesn’t love me! I’ve tweaked this recipe to suit my sensitive stomach, but you can add more chilis of various pain-inducing varieties to please your palate; just saute them along with the onions.

Ingredients

  • 3 Large Boneless, Skinless Chicken Breasts
  • 1/4 cup (half-stick) of Margarine
  • 1 cup Chopped Onion
  • 1 can Mild Green Chilis (4 oz.)
  • 1 cup Shredded Colby, Monterrey Jack, or Cheddar Cheese (or a blend of these cheeses)
  • 8 Flour Tortillas
  • 1 tbsp. Corn Starch
  • 1 cup Chicken Broth
  • 2 cups Heavy Whipping Cream
  • Additional 1/2 cup Cheese
  • Sour Cream and Fresh Cilantro to garnish

Directions

  1. Preheat oven to 350-degrees.
  2. In a large pot, boil chicken breasts until just cooked through.
  3. When cooked, remove chicken from water an cut into small cubes. Place in large bowl and set aside.
  4. In a skillet, melt margarine over medium-high heat.
  5. Add onions to skillet and cook until translucent.
  6. Add cooked onions, chilis, and 1 cup cheese to chicken and mix to combine.
  7. Spray a baking pan* with cooking spray.
  8. Fill tortillas with chicken mixture, and arrange in pan.
  9. In a large bowl (or a plastic juice pitcher works great for this) combine corn starch and chicken broth and whisk until thoroughly combined.
  10. Add whipping cream to broth mixture and whisk.
  11. Pour chicken broth mixture over filled tortillas.
  12. Sprinkle with an additional 1/2 cup of cheese.
  13. Bake in preheated oven for 30-40 minutes, until cheese is melted and sauce is bubbly.
  14. Allow to cool for several minutes before serving. Garnish with a dollop of sour cream and a sprig of cilantro if you’re feeling fancy.

*Any size that will accommodate the width of your tortillas and will hold eight of them will do. The best part of this recipe is the creamy sauce, so leaving a little space for extra sauce is a good idea.

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Cheddar & Garlic Biscuits

These fluffy, cheesy, buttery biscuits are just like the ones you get at that ubiquitous seafood chain. What’s it called again? Blue Crab? Yellow Crayfish? You know the one I’m talking about. And, they go well with just about anything, not just seafood.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tbsp. White Sugar
  • 1 tbsp. Baking Powder
  • 1 tbsp. Garlic Powder
  • 1/2 tsp. Salt
  • 1 cup Whole Milk
  • 1/2 cup Butter or Margarine, melted
  • 1-1/2 cups Shredded Cheddar Cheese
  • 4 tbsp. Butter or Margarine
  • 1 tbsp. Dried Parsley
  • 1 tsp. Garlic Powder

 

Directions

  1. Preheat oven to 440 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl*, mix together flour, sugar, baking powder, garlic powder, and salt.
  4. Add melted butter or margarine and milk, and mix until almost combined.
  5. Add cheddar cheese, and mix until all ingredients are just combined.
  6. Use a large tablespoon to spoon batter onto prepared baking sheet, leaving space between each biscuit. (This should make about 12 biscuits.)
  7. Bake in preheated oven for 12 – 15 minutes, until they begin to brown.
  8. While biscuits are baking, melt 4 tbsp. butter or margarine in a small saucepan over medium heat.
  9. When melted, add dried parsley and garlic powder and mix until well combined. Remove from heat and set aside.
  10. When baking is complete, remove biscuits from oven and transfer biscuits to a baking rack.
  11. Brush biscuits with melted butter mixture and serve immediately.

*I’m usually a big fan of using a stand mixer for just about everything, but do NOT use one for this recipe. The secret to good texture in a biscuit is keeping the mixing to a minimum.

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